Butter-Basted Filet Mignon
A thick-cut filet mignon seared to a deep crust, then basted with foaming butter, garlic, and thyme until perfectly medium-rare. Simple, rich, and restaurant-worthy at home.
From Nutrola's curated recipe library
Nutrition Facts (per serving)
Values are per serving
40 g
Protein
2 g
Carbs
69 g
Fat
Ingredients
460 CalBeef filet mignon (tenderloin)
1 piece (200g)
204 CalButter
2 tbsp
120 CalOlive oil
1 tbsp
8 CalGarlic
2 cloves
0 CalFresh thyme
3 sprigs
Instructions
- 1
Pull the filet from the fridge about 20 minutes ahead. Pat it dry and season all over with salt and pepper.
- 2
Heat the olive oil in a heavy pan over medium-high until shimmering. Add the steak and sear undisturbed for 3 minutes, until a deep brown crust forms.
- 3
Flip the steak, then drop in the butter, smashed garlic cloves, and thyme sprigs. Tilt the pan and spoon the foaming butter over the steak for 2-3 minutes for medium-rare.
- 4
Transfer to a board and rest for 5 minutes. Slice, spoon over the pan butter, and serve.
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